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Thursday, June 5, 2014

Egg Biryani

My 15'th Biryani recipe!!! Have to admit it has become tough to resist the lure of the ultimate "one pot meal".

This one is dedicated to all the egg lovers, especially the eggy-tarians, people treading the thin line between vegetarianism and non-vegetarianism. A very popular version that I had kept over-looking. Better late than never.

Read on for the recipe -

Preparation Time - 25-30 mins

Ingredients -

2 cups basmati rice

2 eggs

1 large + 1 medium sized onion

2 tsp GG paste

1 1/2 tsp chili powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp turmeric

1/4 tsp garam masala

1 large tomatoe (finely chopped)

1/3 cup chopped mint leaves

1/3 cup chopped coriander leaves

a few strands of mace

a pinch of nutmeg powder

3-4 cloves

2 inch cinnamon stick

2 green cardamon

1 tsp ghee

2 tsp oil

salt to taste

1/2 cup yogurt

Preparation - Chop the onion into thin long slices

Cooking - Boil water in a saucepan. Add salt and the eggs to it. Boil for 12-14 mins.

At the same time heat the oil in a pressure cooker. Add the onions and fry till brown.

By this time the eggs would be cooked. Hold them under running water for 2 mins to cool down. Crack and remove their shells.

Add the eggs to the pressure cooker.

Add the washed rice along with the chopped mint and coriander leaves. Fry till the leaves wilt up a bit. Add 2 1/2 cups warm water. Add salt to taste. Finally drop in the whole spices, nutmeg powder and ghee.

Cook on a medium low flame for 1 whistle (approx 12-14 mins). Remove from direct flame . Heat a tawa on a low flame and place the pressure cooker on it for 10-15 mins. Keep aside for a few minutes before opening the lid.

Open the lid and fluff the rice grains with a fork. Sprinkle some lemon juice if you need more tang to it.